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Crockpot Pumpkin Dump Cake

This Crockpot Pumpkin Dump Cake is like a layer of creamy pumpkin mousse topped by a layer of (gluten free) spice cake.

This pumpkin dump cake with yellow cake mix and a few other ingredients is a snap to make. You just put it together, then cook it for less than three hours in your Crock-Pot.

Then you have a slow cooker pumpkin dump cake that everyone family will rave over.

This crockpot dump cake is a terrific alternative to more traditional Thanksgiving pies, especially when you don’t have room in the oven to bake. Or need a quick and easy gluten free dessert for your GF friends and family.

Did I mention this crockpot pumpkin dump cake recipe is uniquely flavored with chewy dried cherries and little bits of chocolate.

Doesn’t that sound amazing?

Serve this easy pumpkin dump cake recipe with a scoop of ice cream and it’ll become one of your favorite gluten free pumpkin desserts to serve in the fall during Halloween and Thanksgiving.

A pumpkin dump cake with cake mix that is gluten and dairy free!

Since it uses no milk or eggs, it can be turned into a vegandessert if you use non-dairy buttery spread and a dairy free “ice cream.”

Make sure all your other ingredients are also vegan, such as the cake mix, the “ice cream” or non-dairy topping you use, and so on.

Just because something is dairy free, it doesn’t mean it’s vegan. If you have vegan guests coming for the holidays, you need to be extra careful!

Best of all, all the ingredients for pumpkin dump cake recipes can be found at your local grocery store. No trip to the health food store needed.

How to make crock-pot pumpkin dump cake

I wanted to make this slow cooker pumpkin dump cake recipe as easy as possible. Basically, it’s pumpkin cake with yellow cake mix and canned pumpkin – and some other easy to find ingredients. Simple, right?

Pumpkin: First, use canned pumpkin puree. You can use regular or organic, but don’t use pumpkin pie mix!

Coconut milk: To keep it dairy free, use canned coconut milk since it’s a bit thicker than the kind you buy to drink. You can find it in the Asian food aisles at your grocery store.

I like using full fat coconut milk instead of the “lite” version for this slow cooker pumpkin pudding recipe though I’m sure the “lite” version would work, too. (Use any leftover coconut milk in a smoothie or on your morning cereal.)

Directions

Coat inside of a 4-quart Crock-Pot with cooking spray.

Add the pumpkin puree, coconut milk, monk fruit or stevia, and 1 tablespoon of pumpkin pie spice to the Crock-Pot. Stir ingredients together. Then spread pumpkin batter evenly at the bottom of the crock.